There is a multitude of conflicting advice out there on how to make the “perfect” cheesecake. While everyone seems to agree you simply must bake it in a water bath, there seems to be much debate on the type of pan.

Many Internet sources say to use a springform pan. However, in culinary class they say never use a springform pan with a water bath. Uh OK.

Then I heard Emeril Lagasse chime in on the matter. Emeril, who I always find the voice of reason, said to just wrap your springform in foil and it won’t leak. Perfect! Problem solved! Except it wasn’t.

Inevitably, the foil gets a tiny hole and leaks. Big time. Honestly, it is amazing that such a tiny hole can let in so much water. After ruining a cheesecake, my brilliant husband suggested I try placing on the counter the foil-wrapped, empty pan in the water bath.

“Make sure it doesn’t leak first.” Genius. I weighed it down with a glass of water since the pan floats when it is not weighed down with batter. But it leaked again.

So back to the Internet for more solutions. Wrap the bottom of the pan in foil first before clamping the ring around it and then wrap the pan with foil. Leaked.

Line the bottom with a circle of parchment paper that overhangs the sides before clamping the ring around it and then wrap the pan with foil. Leaked.

Seriously? How could I be having this much trouble with something so many claimed worked beautifully? This prompted my mother to ask, “What brand of pan are you using anyway?” Without naming names let’s just say it is a higher-end brand that should not be giving me this much grief.

Next suggestion involved using a crock pot liner or oven bag over the outside and held in place with foil. Ding, ding, ding we have a winner! And better yet, the oven bag I bought fit perfectly so I didn’t need any foil to hold it in place.

Whew, it was starting to look bleak. As a side note I was set to try another suggestion of using 18-inch heavy duty foil. But I was afraid of another tiny hole and if you have to buy something anyway, the oven bags store much easier.

Flip side is the foil will be more versatile but I can only attest to the oven bags working. You have to try the heavy duty foil at your own risk.

Well with that dilemma solved I moved on to how to make a gluten-free crust since recipe after recipe uses graham crackers except the few that use Oreos. Two words: almond flour. Another problem solved.

Whew I’m on a roll! Next big issue people have is the cheesecake cracking.

I address this problem by baking the cheesecake in a water bath at 325 degrees, using cornstarch and adding the eggs at the end.

However, if it still cracks, this recipe includes a topping which you cover with white chocolate shavings. It’s some great tasting camouflage and no one will be the wiser.

If you are one of the cheesecake obsessed, I encourage you to see the cheesecake tips at Diana’s Desserts. She goes into great detail so there is no point in me repeating it here. Oh, and the cake has Bailey’s Irish Cream so it is perfect for St.
Patty’s Day. Erin go bragh!

Bailey’s White Chocolate Cheesecake with Almond Brown Sugar Crust

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Yields One 9-inch cake, 12 to 16 servings

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Ingredients

For the crust:

Adapted from Barefeet in the Kitchen’s Layered Lemon Cheesecake with Brown Sugar Almond Crust

1 1/4 cup almond flour

1/4 cup tightly packed dark brown sugar (1.5 ounces)

4 tablespoons unsalted butter, melted

1/4 teaspoon cinnamon

For the filling:

Adapted from David Glass’s New York Cheesecake

Inspired by Diana’s Desserts’ White Chocolate Mousse Cheesecake

24 ounces (3 eight-ounce packages) cream cheese

1 cup sugar

2 tablespoons cornstarch

2 teaspoons vanilla extract

2 tablespoons Bailey’s Irish Cream

12 ounces white chocolate, melted

2 cups sour cream

3 large eggs

For the topping:

From Gourmet Baking’s Raspberry White Chocolate Cheesecake

1 cup sour cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Instructions

For the crust:
1. Position the rack in the middle of the oven and preheat the oven to 325 degrees. Grease the bottom and sides of a 9" springform pan.
2. Combine the almond flour, brown sugar and melted butter in a small bowl and mix until thoroughly combined.
3. Press the mixture into the bottom of the springform pan.
4. Bake for 15 minutes.
5. Cool to room temperature before adding filling, about 30-45 minutes .

For the filling and topping:
6. Position the rack in the middle of the oven and preheat the oven to 325 degrees.
7. Fill a 9 x 13 inch pan with about 1 inch of hot water and place it into oven. Tip: I used my roasting pan.
8. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, scraping side and bottom of bowl frequently to ensure that no lumps remain. Tip: DO NOT overbeat cheesecake batter; beating at a lower speed guarantees a denser, smoother cheesecake!
9. Turn the mixer down to low speed. Add the sugar and beat just until incorporated. Scrape down the bowl.
10. Add the cornstarch. Beat on low speed until the cornstarch disappears.
11. Add the vanilla and Bailey's Irish Cream. Beat on low speed until combined. Scrape down the bowl.
12. Add the sour cream. Beat on low speed until combined and there are no lumps. Scrape down the bowl.
13. Add the melted white chocolate.
14. Add the eggs. Beat on low speed until combined.
15. Place the springform pan (now with a cooled, parbaked crust) into a large oven bag or crock pot liner. Push down the sides of the bag so the top of pan is completely open. Use foil to hold the bag in place if necessary. Tip: I used a Reynold’s Large Oven Bag and it fit perfectly. Pour the batter over the crust in prepared pan.

16. Place the cheesecake into the “water bath” in the oven. Check the level of hot water; it should come halfway up the side of the cheesecake pan. Add more water if necessary, but do not let the pan float.

17. Bake for 35 to 45 minutes or until you see a three-inch wobbly spot in the middle of the cheesecake.
18. While the cheese cake bakes, prepare the topping. In a small bowl, whisk together the sour cream, sugar and vanilla.
19. When the cheesecake is almost done, spoon the topping over the cake, spreading it to the edge of pan. Bake 5 minutes more. Tip: Do this while the cheesecake is still in the oven. DO NOT try to remove it from the oven for this step.
20. Turn off the heat and leave cheesecake in the warm oven with the door ajar for one hour.
21. Remove from the oven by taking the cheesecake pan out of water bath, and setting it aside on a cooling rack. Remove the bag and any aluminum foil. Run a small knife around sides of cake and leave it to cool completely. DO NOT remove the outer ring.
22. Once, the cheesecake has cooled, cover the pan with plastic wrap and place it in the refrigerator for at least 6 hours to overnight.

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To assemble:

1. Remove the plastic wrap and cover the top with white chocolate shavings.

2. Remove the outer ring and serve.

Or to freeze:

1. Remove the plastic wrap and the outer ring.

2. Wrap the cheesecake in plastic wrap and place into a freezer bag.

3. Freeze for up to 3 months.

4. When ready to serve, defrost completely and then cover the top with white chocolate shavings.

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